¼cupgrated parmesan cheeseplus additional for topping
2tablespoonsGreek yogurt
½cuppart-skim ricotta cheese
Instructions
Cook the pasta according to the package directions, omitting salt.
While the pasta is cooking, heat the olive oil in a sauté pan. Add chicken and sauté until browned, breaking into bite-sized pieces as it cooks. Add the artichoke hearts, spices, and pepper; sauté 2-3 minutes until artichoke hearts are warmed. Keep warm over low heat.
Drain the pasta, reserving ½ cup of water. Add pasta to chicken and artichoke mixture in the sauté pan; increase heat to medium-low and mix together. Add ⅓ cup pasta water, ¼ cup kale pesto, ricotta, parmesan & yogurt. Stir until everything is incorporated.
If necessary, add a little additional pasta water for a smooth consistency. Season with salt & pepper as desired. Top with grated parmesan cheese and serve immediately.